GBBO Vegan Tropical Pavlova

Shopping list

• 150 ml aquafaba — liquid drained from a can of chickpeas

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• 0.25 tsp cream of tartar

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• 225 g caster sugar

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• 1 tsp cornflour

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• 1 tsp white wine vinegar

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• 200 ml vegan whipping cream or coconut cream — chilled

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• 6 unit mango slices — fresh

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• 1 tin passion fruit pulp — fresh

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• 1 fruit kiwi fruit — fresh

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• 1 handful mint leaves — fresh

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Step by step

1. 1

   Whip the Aquafaba: Pour aquafaba and cream of tartar into a spotlessly clean bowl. Whisk on high speed until stiff, glossy peaks form (this takes longer than egg whites—about 8– 10 minutes).

2. 2

   Add Sugar Gradually: Slowly add the caster sugar one tablespoon at a time while continuing to whip until the mixture is thick, stiff, and glossy. Fold in the cornflour and white wine vinegar gently.

3. 3

   Bake: Pile the meringue onto a baking sheet lined with parchment paper, shaping a slight crater in the center. Bake at 110°C (95°C fan) for 1.5 to 2 hours until dry and crisp, then turn off the oven and let it cool inside completely.

4. 4

   Decorate: Whip the vegan cream, spoon it into the center of the cooled pavlova shell, and arrange the tropical fruits and mint generously on top.